# What You'll Need:
→ Blackberry Glaze
01 - ½ cup blackberry preserves
02 - ¼ cup water
03 - 2 tablespoons bourbon
04 - 2 tablespoons balsamic vinegar
05 - 1 tablespoon extra virgin olive oil
06 - 1 teaspoon Dijon mustard
07 - ½ teaspoon garlic, minced
08 - ½ teaspoon kosher salt
09 - ⅛ teaspoon black pepper
→ Pork Chops
10 - 1 ½ pounds boneless pork chops (4 chops, ¾ to 1-inch thick)
11 - 1 teaspoon kosher salt
12 - ½ teaspoon black pepper
13 - ½ teaspoon paprika
14 - 2 tablespoons extra virgin olive oil
15 - 1 ½ cups fresh blackberries, divided
16 - Fresh thyme for garnish
# How To Make It:
01 - Whisk together blackberry preserves, water, bourbon, balsamic vinegar, olive oil, Dijon mustard, minced garlic, ½ teaspoon salt, and ⅛ teaspoon black pepper in a medium bowl until fully combined. Set aside.
02 - Pat pork chops dry with paper towels. Mix 1 teaspoon salt, ½ teaspoon black pepper, and paprika in a small bowl. Rub seasoning mixture evenly over both sides of each pork chop.
03 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add pork chops and cook undisturbed for 4–5 minutes until golden brown. Flip and cook another 4–5 minutes until internal temperature reaches 145°F. Adjust heat as needed to prevent burning.
04 - Transfer cooked pork chops to a plate and tent loosely with aluminum foil to keep warm while preparing the sauce.
05 - Add 1 cup fresh blackberries to the same skillet over medium heat. Cook gently for 2–3 minutes, stirring occasionally, until berries soften and release their juices.
06 - Pour prepared blackberry glaze into skillet with softened berries. Stir to combine and simmer for 1–2 minutes until heated through.
07 - Return pork chops to skillet, spooning glaze over the top. Simmer 1–2 minutes more until chops are coated and heated through. Serve immediately topped with reserved fresh blackberries and fresh thyme sprigs.
